crockpot gingerbread pudding cake

I know it is completely the wrong time of year for gingerbread, except that it's not, really, because I have it on fact from our Susanna up and over in Finland that they're not thawing out until May or something crazy like that. And one of our beloved Saskatchewanians, my Michelle D., reports the same shocking info ... that they don't plant things until late May-ish. And our Marlene is currently in denial that her state is getting snow in April.

So I say, bring on the gingerbread.

Carolyn McCulley had linked to this recipe on her blog, and it sounded so good. I try to find one thing each week that is really exciting and delicious, to eat with my Weight Watchers weekly "fun" points. Last week it was those salt and pepper potato chips, and this week it's this gingerbread. 

This will make your house smell good for about three hours, and you'll feel like giving gifts to everyone and decorating a tree and singing about reindeer, for some reason.

ps I took a photo of it, but my photo looked disgusting. It would deter you from making it. So I'm using a different photo. :D

Crockpot Gingerbread Pudding Cake

Ingredients

• Nonstick cooking spray
• 1 14.5-ounce package  gingerbread mix
• 1/2  cup  milk
• 1/2  cup  raisins
• 2 1/4  cups  water
• 3/4  cup  packed brown sugar
• 3/4  cup  butter
• Vanilla ice cream (optional)

Directions

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.

2. In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.

3. Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).

4. Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.

5. To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.

Nutrition Facts

• You don't want to know.